Fluffy fresh ricotta and tangy lemon zest are a perfect pairing when swirled into an airy pancake. Topped with a dollop of creamy lemon curd and fresh raspberries — what could be better?
INGREDIENTS :
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
(divided)
5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Jar of prepared lemon curd
Fresh raspberries, for garnish
Powdered sugar, for garnish
METHOD:
In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of salt; set aside.
In a small saucepan, place butter and milk and heat over medium-low heat, stirring occasionally until the butter has melted; remove from heat and let cool slightly.
Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the warm milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
Add the remaining flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
In the mixing bowl of your mixer with the whisk attachment, beat egg whites to soft peaks. Sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt about halfway through whisking the egg whites.
Using a rubber spatula, fold the whites into the reserved batter until just combined.
Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
Heat a large nonstick frying pan or griddle until hot. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
Lightly coat the pan surface with butter. Using a 1/4-cup measure, scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.
Serve immediately with a dollop of lemon curd, and garnish with fresh raspberries and a dusting of powdered sugar.
YIELD: 16 pancakes
